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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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The hirshon serbian “hamburger” – гурманска пљескавица

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  • Jhirshon
    Former Member
    • Sep 2018
    • 124
    • San Francisco

    Top | #1

    The hirshon serbian “hamburger” – гурманска пљескавица


    December 16, 2018

    Gurmanska Pljeskavica Image Used Under Creative Commons License From gymlive.net

    A recent article extolled the virtues of Serbian gastronomy, and with good reason – the pioneering visionary that alone is TFD has visited this amazing country and has known of its excellent food scene for several years now! One of the more surprising dishes I tried while in Belgrade (“The White City” in Serbian) was this familiar-looking yet uniquely flavored dish, known as Pljeskavica!

    Pljeskavica is a grilled dish of spiced meat patty mixture made from differing ratios of pork, beef or lamb that is a national dish of Serbia, also popular in Bosnia and Herzegovina and Croatia.

    It is a main course served with onions, kajmak (milk cream), ajvar (relish), and urnebes (spicy cheese salad), either on the plate with side dishes, or with lepinja (flatbread, as a type of hamburger).

    Recently, Pljeskavica has gained popularity elsewhere in Europe and is served in a few speciality fast food restaurants in Germany, Sweden, and Austria. Varieties include the “Leskovac Pljeskavica” (Leskovačka pljeskavica) very spicy with onions, “Šar Pljeskavica” (Šarska pljeskavica) stuffed with kačkavalj cheese, “Hajduk Pljeskavica” (Hajdučka pljeskavica) of beef mixed with smoked pork meat, and “Vranje Pljeskavica” (Vranjanska pljeskavica).

    According to my dear friend Lazar, a veritable fountain of knowledge and pride in his home country:

    “If you’re buying a pljeskavica (or “pljeska” in colloquial) as a street food in Serbia, there are a few types. A regular one doesn’t contain cheese unless you add it as a condiment once it’s ready to eat (which some people do, turning it into a cheeseburger of sorts). The version that does contain cheese, bacon, etc. that is the closest to what your recipe describes is a so called gourmet pljeskavica (“gurmanska pljeskavica” or just “gurmanska” in colloquial).”

    Lazar even called several places in Belgrade that specialize in this dish, which helped me narrow down the proper cheese selections for the patty! As always, I remain indebted to his deep knowledge about his home country and offer my great appreciation for his efforts on behalf of TFD Nation!

    To make this recipe authentically, you’re going to need some special ingredients. First, you will want to get your hands on some of the best dry-aged ground beef you can get your hands on. This serves a purpose – the meat is typically aged/fermented for anywhere from 2-30 days before being used, so using dry-aged beef that has already been aged appropriately cuts a big step out of the process. It’s also just delicious, so please do seek it out from a good butcher!

    Next, you will need some Serbian bacon to make this – thankfully, you can buy it here. You’ll also want to get your hands on some Kashkaval cheese, which may be purchased here – I do recommend easier-to-find alternatives if you are so inclined. The bun is brushed – in the classic recipe – with fat from a Mangalitsa pig, also known as the Wooly Pig. The fat from this pig is universally acknowledged as the finest on the planet and thankfully you can buy rendered Mangalitsa lard from here.

    Lastly, you’ll need some of the famed Serbian vegetable condiment known as ajvar for the “burger” – you can buy a good brand here.

    This is a delicious addition to your recipe repertoire, my Citizens – it will wow your tastebuds with its authentic flavors!

    Battle on – The Generalissimo


    Print
    The Hirshon Serbian “Hamburger” – Гурманска Пљескавица

    Ingredients
    • Meat:
    • 300g dry-aged free-range beef mince
    • 100g heritage breed ground pork
    • 1 tsp. baking soda
    • 1 tsp. salt
    • 70g Serbian bacon or the best slab bacon you can find
    • 70g diced Kashkaval cheese or substitute 35g diced Gouda cheese and 35g diced Emmenthaler cheese
    • 1 tsp. hot homemade paprika
    • 2 tbsp. onions, diced
    • ***
    • Bread dip sauce:
    • 1 tsp. mangalitsa fat - if unavailable, use regular pork fat
    • 2 tbsp. chicken soup
    • ½ tsp. hot Hungarian paprika
    • ⅓ tsp. white pepper
    • ***
    • For serving:
    • 1 Serbian somun bread, if unavailable, use naan bread
    • Whole green onions
    • Chopped raw onion
    • Heirloom tomato slices
    • Ajvar vegetable condiment
    • 1 tbsp. young homemade Serbian kajmak, made from:
    • 4 ounces cream cheese
    • 4 ounces (1 stick) butter
    • 4 ounces ricotta
    • 4 ounces sour cream
    • 1 garlic clove, minced
    • 1 shallot, minced
    • 1 tablespoon chopped parsley
    • 1 teaspoon chopped fresh thyme
    • 1 teaspoon chopped fresh rosemary
    • Salt
    • black pepper to taste

    Instructions
    1. First of all, prepare the meat. The fermentation period can be from 2 days to 30 days, the longer the better. Mix the dry-aged beef mince and ground pork with 1 tps. baking soda and 1 tsp. salt. Knead the meat.
    2. Cover with towel and leave it in your fridge for 2-30 days. Knead it every day. If using dry-aged beef, you can get away with 2-5 days aging. If not, go with as long as you can up to 30 days.
    3. Slice and dice Serbian bacon (you can replace it with regular slab bacon, but the taste won’t be the same), and mix it into the patty. Slice and add in the cheese plus the hot paprika and diced onions. Knead again.
    4. Cover with towel and let it rest for 1 hour.
    5. For the bread dip sauce, preheat a pan over low heat.
    6. Add mangalitsa fat and chicken soup, stir well.
    7. Add paprika and white pepper, then stir and mix well.
    8. Cut Serbian somun bread or naan in half lengthwise and dip both halves in the sauce.
    9. Cover your barbecue and cutting board with oil.
    10. Heat a grill, indoor grill, broiler or skillet. Using slightly dampened hands, divide meat mixture into 6 portions. Form into thin patties, 9 inches by ½ inch or about the size of a small dinner plate.
    11. Cook pljeskavice about 7 minutes per side.
    12. Grill buns for 1 min.
    13. Take the bottom bun, and cover it with 1 tbsp. kajmak.
    14. Place the patty on it, then cover with top bun.
    15. Serve with green onions or chopped raw onion, tomatoes, and ajvar with Serbian potato salad, fries or cole slaw on the side.
  • Elton's BBQ
    Club Member
    • Apr 2016
    • 1477
    • Saltnes Norway
    • Genesis 320 Limited
      Weber One Touch 57cm
      Weber Smokey Mountain 47cm

    Top | #2
    Interesting recipe!
    Thanks

    Comment

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    Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
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    About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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